Executive Chef
$90,000–$100,000 year
On-siteRaleigh, North Carolina, United States
Job Summary
Partner with FOH and BOH leadership to maximize sales and profitability through strong P&L, inventory, and cash flow management. Lead high-volume service from the floor or expo, ensuring flawless food quality, presentation, and guest interaction. Conduct line checks, facility walks, and follow-ups to maintain operational excellence; oversee EcoSure and Health inspections to guarantee a safe, compliant kitchen. Manage, develop, and inspire FOH and BOH teams, including hiring, training, scheduling, and performance management. Dedicate significant time in the kitchen to hands-on leadership and team development, ensuring consistency, growth, and excellence across all stations. Create pathways for growth by coaching and mentoring managers and key hourly team members. Requires 5+ years of management experience in a high-volume, full-service restaurant with strong financial acumen.
Required Qualifications
- 5+ years of management experience in a high-volume, full-service restaurant
- Strong financial acumen with expertise in budgeting, forecasting, and cost control
- A caring, self-motivated leader who inspires excellence through coaching and accountability
Desired Qualifications
- A passion for hospitality and creating unforgettable dining experiences
- The ability to thrive under pressure while handling last-minute requests with ease
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